Members with 100+ points receive a free ebook

Members with 1000+ points receive a free banneton

Search form

100% Sourdough croissants

My name is Lluïsa and I'm from Barcelona. I've been baking at home for some years but only three weeks ago I did my first sourdough starter. Excluding the two first loaves, which were a complete failure, all my bread is coming out surprisingly delicious. Two days ago I discovered this wonderful site full of information and kind people.

Yesterday my starter was so active and energetic it compelled me to bake something else. I tried LeadDog recipe for croissants and followed it by the book. When I was done forming the croissants it was too late, so I put them in the fridge covered by a cloth. This morning, after some 3 hours proofing at room temperature, my croissants looked just the same and I thought: another failure. But they cooked well, sprang in the oven, just by the glorious smell I could tell they were good.

Replies

Hey I'm honored that you tried my recipe. I don't think my croissants ever rose very much but they did seem to get a little bit softer when I poked them. I saw your pictures first and I thought what a nice looking bunch of croissants. There are people at work that are asking we to make croissants again. They are a sure winner when it comes to making friends. Welcome to the forum enjoy it and have fun.

I spent a while looking for a good Sourdough croissant recipe so thanks for highlighting this recipe from LeadDog. In my investigations I asked a local french artisan bread maker (sourdough breads only) about the Croissant / yeast debate. Interestingly he said that it is traditional to use just a touch of yeast and that it was required to balance out the butter. He said that without the yeast, the butter melts too quickly.

I think I might try this recipe both as it is and with a small amount of yeast and compare the outcomes. The weather here in Bislamabad is up into the 30s so it's getting difficult to prove sourdough. Perhaps at the other end of summer...

Snuffpuppet, thank you for the idea. I really don't know, my success may have been the beginner's luck, so I'll tell you next time I try.

If you live in hot weather, please remember to have the croissants dough as much as possible in the fridge, taking it out only to do the folding, and do this very quickly. I guess that if the butter melts... goodbye croissants...!

These look absolutely AMAZING. I have made croissants in the past, from the Julia Child recipe, substituting baker's, (fresh) yeast, but I have always wondered if using sourdough might extend the shelf life of croissants just like it does with bread, You have answered my question, saying they are very good the next day, so I will now attempt these. Thank you.